A classic of Italian cuisine, the Baked Pasta with Ragù, this time without béchamel but with plenty of gooey cheese, is delicious.
Few and simple steps to have a perfect, gooey and hearty Baked Pasta with Ragù to enchant a family lunch or with friends, maybe on Sunday.
Then this dish can be prepared easily in advance and baked just before serving, so it’ll be like freshly made, and you can enjoy your family or friends without worrying about being in the kitchen.
If you like baked pasta, below I leave you other tasty ideas, and then right after the photo, we’ll discover how to prepare the Baked Pasta with Ragù!!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
Ingredients for Baked Pasta with Ragù
- 10.5 oz mixed ground meat (veal and pork)
- 14.1 oz peeled tomatoes (crushed or tomato puree)
- Half ladle onion
- Half carrot
- 1 stalk celery
- 3 tbsps extra virgin olive oil
- 10.5 oz mixed pasta (or short pasta of choice)
- 8.8 oz Latteria cheese (or mozzarella or Asiago)
- 2.1 oz grated Parmesan cheese
- to taste salt
- to taste black pepper (ground)
Tools
- 2 Pots
- 1 Baking dish oven
- 1 Wooden Spoon
- 1 Slotted Spoon
Preparation of Baked Pasta with Ragù
First, prepare the ragù, this time a quick version that will finish cooking and flavoring in the oven.
Finely chop onion, carrot, and celery, and sauté them in a pot with extra virgin olive oil.
When the onion starts to become transparent, add the ground meat, choose mixed or just beef or veal, browning it well.
Meanwhile, bring a pot filled with slightly salted water to a boil to cook the pasta.
Once the meat is browned, add the crushed tomatoes or tomato puree, season with salt and pepper, and cook.
When the water boils, add the pasta and cook for 10 minutes, it should be al dente.
If the ragù thickens too much, add a ladle of the pasta cooking water and continue cooking.
Drain the pasta into the pot with the ragù, turn off the heat, and mix, adjusting salt if needed.
Cut the gooey cheese into pieces and mix half with the pasta and ragù.
Pour everything into a glass baking dish and preheat the oven to 428°F static.
Finish by sprinkling the remaining cheese on top, cover with grated cheese, and bake.
Cook the Pasta for 15/20 minutes or until the cheeses have melted and the surface is golden.
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How to store Mixed Pasta Gratin
You can store it in the refrigerator without the gratin for 1 day.
If you prefer, you can also freeze it, then let it thaw in the refrigerator overnight before baking it in the oven.
Other recipes
If you want to see other types of recipes, you can return to HOME.
FAQ (Frequently Asked Questions)
Can I make it with béchamel too?
You can make baked pasta with béchamel by removing the cheeses.
